Slow Cooker Honey Garlic Chicken
A sweet and savory dish made with chicken breasts, ideal for busy weeks or cozy family dinners, cooked effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 1.5 lbs 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- to taste Salt and pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Sliced green onions for garnish
- Sesame seeds for garnish
- Cooked rice or noodles for serving
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- In a medium-sized bowl, combine honey, soy sauce, hoisin sauce, rice vinegar, minced garlic, sesame oil, and crushed red pepper flakes (if using). Whisk together until well blended.
Cooking
- Place the seasoned chicken breasts in the slow cooker. Pour the sauce mixture over the chicken, ensuring complete coverage.
- Cover the slow cooker and set it to cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Once cooked, remove the chicken and set aside. In a small bowl, mix cornstarch with cold water until smooth and pour into the remaining sauce in the slow cooker, stirring to combine.
- Return the chicken to the slow cooker, coating it with the thickened sauce, and cook for an additional 10 to 15 minutes.
Serving
- Serve the honey garlic chicken over cooked rice or noodles.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider including fresh ginger. Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator or frozen for 2 to 3 months.